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  • Roasted Lamb Leg with Sweet Potato & Lentil Dahl


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Roasted Lamb Leg

Roasted Lamb Leg

with Sweet Potato & Lentil Dahl

John Whaite

Recipes by
John Whaite



  • 1 small leg of lamb
  • For the rub:

  •  1 heaped tbsp ground fenugreek
  •  2tsp ground turmeric
  • 2tsp hot chilli powder
  • 2tsp garam masala
  • 1tsp Maldon sea salt flakes
  •  50-70ml chilli oil
  •  2 cloves garlic
  • Red Lentil and Sweet Potato Dhal:
  • Butter for frying
  • 1 onion, finely chopped
  • 1tsp, heaped, ground cumin
  • 1tsp, heaped, ground coriander
  • 1tsp, heaped, ground chilli
  • 1tsp, heaped, ground turmeric
  • 1/4tsp ground clove
  • 2 cloves garlic, finely minced
  • 200g split red lentils
  • 1 sweet potato, peeled and cut into 1cm cubes
  • 500ml chicken stock
  • Fresh coriander to serve

Let's get started...

  1. Preheat the oven to 220c/200c fan/ gas 7. Butterfly the leg of lamb using a sharp boning knife. Work the knife around the bone, leaving as much flesh as possible on the meat. Remove the shank and freeze for another time. Any larger parts of meat can be cut again to butterfly the meat as evenly as possible.
  2. For the rub simply blitz together in a hand blender. Pour all over the meat and rub in on both sides. 
  3. Roast for 1 hour, basting half way through. Remove from the oven and cover with foil for 30 minutes before serving. 
  4. Heat the butter in a heavy based saucepan and add the chopped onion with a little salt. Fry on a low heat until the onion is soft but not coloured – about 20 minutes. Add the spices and garlic and stir to coat, then throw in the lentils and sweet potato with a touch more salt. Add the stock, bring to a boil, then simmer  for about 30-40 minutes, or until the potato and lentils are soft and mushy, and the dhal is thick.  If the dhal starts to dry out before the potatoes and lentils are soft, add a little water.

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